Ragi Dosa - Naturally Fermented, No Baking Soda, No Eno
I just made a batch of delicious Ragi dosa using soaked ragi, moong sprouts, urad dal, and fenugreek seeds. Did you know it’s gluten-free and naturally fermented? Not to mention, it’s super healthy and makes for a beautifully spread dosa. 😍
Ragi dosa is a fantastic option for anyone looking to add more whole grains and healthy fermented foods to their diet. The combination of soaked ragi, moong sprouts, urad dal, and fenugreek seeds makes for a nutrient-dense and flavorful dosa that’s perfect for breakfast, lunch, or dinner. Plus, the natural fermentation process adds a tangy flavor and makes it easier to digest. And best of all, it’s completely gluten-free, making it a great choice for anyone with celiac disease or gluten sensitivity. Give it a try and see just how tasty and wholesome gluten-free cooking can be! 🌾
Ingredients:
1.5 cups Ragi (Finger Millet)
1/2 cup Urad Dal (Skinless Lentils)
1/2 cup Moong Sprouts
1 tsp Fenugreek Seeds (Methi Dana)
Water (as needed)
Oil (for making dosa)
Method:
Soak 1.5 cups ragi in water for 5-6 hours.
Soak 1/2 cup urad dal, 1/2 cup moong sprouts, and 1 tsp fenugreek seeds for 5-6 hours.
Place the ragi in a blender jar, add a little water.
Grind to a smooth batter and transfer to a mixing bowl.
Next, take the soaked dal in the blender.
Add a little water and grind to a smooth batter.
Transfer this batter to the mixing bowl.
Mix well by hand.
Cover and let the batter ferment for 5-6 hours or overnight.
Add salt to taste after the batter has fermented.
Spread a little oil on the dosa pan, pour the batter, and spread out the dosa.
Tip: Heat the pan on high, drizzle a few drops of oil and wipe with a tissue, then lower the heat. Pour the dosa batter to make it crispy.
Enjoy healthy and delicious dosa with chutney.
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